Salted caramel brownies from scratch are the absolute best for the perfect ratio of fudgy cake brownie with salted caramel glaze. These brownies made from scratch will be the center of attention on your dessert table
Heat oven to 350 degrees. Grease an 8 inch square baking pan (or line with foil or parchment paper and then grease, if desired - This will make it easier to remove the brownies from the pan.)
In a small bowl, combine flour, cocoa powder, baking powder, and salt. Set aside.
In large microwavable bowl, melt butter in 30 second intervals, stirring after each until smooth. Add sugar and vanilla, and whisk until well-combined. Add eggs, one at a time, whisking well after each addition. Add cocoa mixture and whisk until fully combined.
In a small microwave-safe bowl, melt the hot fudge until it's smooth and a pourable consistency. Stir into batter. Pour into the prepared pan and bake 25-30 minutes or until toothpick inserted in center comes out with just a few crumbs. (If you like your brownies really fudgy, slightly underbake them) Allow them to cool completely.
For the Salted Caramel Glaze
In a small saucepan over low heat, warm the heavy cream, but DO NOT boil! Keep it warm.
In a separate medium saucepan, add sugar and water, but DO NOT STIR. Place over medium-high heat and bring to a boil. Cook until mixture turns an amber color (about 5 minutes).
Remove from heat and add warm cream, butter, and 1/2 of the salt. Stir gently until smooth and well combined. Pour over the cooked brownies and use an offset spatula to spread it evenly over the surface. Sprinkle with remaining kosher salt.
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